This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm — because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
Ingredients
- 0.25 cups semisweet chocolate chips , such as Ghiradelli® 60% Cacao
- 1.13 cups all-purpose flour
- 3 tablespoons unsweetened baking cocoa , such as Ghirardelli®
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon , Optional
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter , softened
- 0.33 cups white sugar
- 1 large egg , room temperature
- 1.5 teaspoons vanilla extract
- 0.25 cups buttermilk , at room temperature
Instructions
-
1
Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
-
4
Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
-
5
Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
-
6
Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
-
7
Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
-
8
Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Swedish Meatballs (From a Swede!)
This is my mom's Swedish meatball recipe. This isn't the kind a lot of people are used to in a creamy white sauce. She served them every Christmas Eve in a chafing dish as part of the 'Smörgåsbord.' My mom used to have a vegetable sour cream and a lingonberry sauce on the table for those that might want to dip these in something.
Mini Cheesecake Cups with Sour Cream Topping
Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!
Green Bean Casserole with Cheese
This green bean casserole is an adaptation of the traditional holiday side dish. If you and your guests are looking for something a bit more enticing than the usual "mushroom soup casserole," this one with cheese will surely become a staple in your recipe box!